| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike04 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless skinless chicken breast |
| 1/2 |
c |
Non-fat yogurt |
| 2 |
tb |
Grated fresh ginger |
| 1 |
tb |
Ground turmeric |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Finely-minced garlic |
| 1 |
sm |
White onion; roughly chopped |
|
|
(abt 1/4 cup) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In the bowl of a food processor, combine the yogurt, ginger, turmeric,
cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree.
Put the puree into a shallow, flat dish and place the chicken breasts into
the puree, coating both sides evenly. Allow to marinate, covered and
refrigerated, for several hours or overnight. Preheat oven to 375 degrees.
Season the chicken breasts lightly with salt and pepper and place on a rack
in a roasting pan that has been preheated for 10 minutes in the oven. Roast
the chicken, turning once, until fully cooked but still moist and not dried
out. Cooking time will vary depending on the size and thickness of the
chicken breasts. Alternately, prepare an outdoor grill and cook over
indirect heat with the lid on, turning once. Serve the chicken breast with
a salad and a grain such as lentils to make a complete meal. This recipe
yields 4 to 6 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B41)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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